Bistro Garden Butternut Squash Soup Recipe

Name: Bistro Garden Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 small butternut squash; 2 tablespoons butter; 1 leek, white part only,sliced; 4 cups chicken stock; 1 tablespoon sugar; 1/2 teaspoon curry powder; 1/8 teaspoon ground cumin; salt; freshly-ground white pepper; 1/4 cup hot whipping cream

Servings: persons

2 small butternut squash
2 tablespoons butter
1 leek, white part only,sliced
4 cups chicken stock
1 tablespoon sugar
1/2 teaspoon curry powder
1/8 teaspoon ground cumin
salt
freshly-ground white pepper
1/4 cup hot whipping cream

1
Cut squash in halves.
2
Clean and roast at 450 degrees until very tender, about 1 hour.
3
Scoop out flesh with spoon and set aside.
4
In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender.
5
Add leek and squash and cook 5 minutes.
6
Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste.
7
Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot.
8
Blend last batch with 1 tablespoon butter and cream.
9
Return to remaining soup, stirring, and heat through.
10
Adjust seasoning and thickness.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 small butternut squash, 2 tablespoons butter, 1 leek, white part only,sliced, 4 cups chicken stock, and more.

Yes, Bistro Garden Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bistro Garden Butternut Squash Soup

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